Southwest Chicken Casserole
A hearty and family-friendly Southwest Chicken Casserole made with shredded chicken, gooey cheese, black beans, and corn.
Equipment
- Casserole dish
- large bowl
Ingredients
- 4 cups shredded chicken or pulled rotisserie chicken
- 1 can (15.5 ounce) black beans drained and rinsed
- 1 can (15 ounce) corn drained
- 1 can (4 ounce) chopped green chiles
- 28 ounces red enchilada sauce 1 extra large can
- 2 cups shredded cheddar cheese
- 10 pieces corn tortillas
Toppings (optional)
- cilantro
- green onions
- sour cream
- pico de gallo
Instructions
- Preheat oven to 400˚F.
- Combine the shredded chicken, black beans, corn, green chiles, and half of the enchilada sauce in a large bowl and mix to combine.
- Pour half of the remaining enchilada sauce in a 9x9 inch casserole dish and spread to cover the bottom. Lay half of the tortillas in the bottom of the dish. You can cut the tortillas to fit if needed.
- Add half the chicken mixture, then top with half the cheese. Repeat with tortillas, meat, and cheese. Drizzle with remaining enchilada sauce.
- Bake for 20-25 minutes, or until the edges are bubbling and the casserole is hot throughout.
- Garnish with your choice of chopped green onions, fresh cilantro, or pico de gallo.
Notes
You can use rotisserie chicken for convenience. Feel free to substitute the cheeses or tortillas based on your preferences.
Nutrition
Serving: 1sliceCalories: 581kcalCarbohydrates: 56gProtein: 43gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 108mgSodium: 1559mgPotassium: 642mgFiber: 11gSugar: 12gVitamin A: 1505IUVitamin C: 13mgCalcium: 333mgIron: 4mg
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